What Do Younger Populations, Ultra-Processed Food, and Colon Cancer Have in Common?

Colorectal Disease

In THis Post

The habits we build in our twenties and thirties may have consequences we don’t see for decades. From sugary drinks to sedentary routines, everyday lifestyle choices may be shaping colorectal cancer risk in younger generations.

The habits we build early on can influence disease risk later in life.

From the foods we eat to how active we are, researchers are seeing how daily choices made in young adulthood might be setting the stage for rising rates of colorectal cancer among younger age brackets than before. Once considered primarily a disease of older age, colorectal cancer is now appearing more often in people under 50. Not only is the incidence higher, but statistics are climbing in death rates.

Scientists and physicians are looking more closely at lifestyle factors that have changed over the past few decades – particularly diet, physical activity, and weight.

The Rising Rates Of Colorectal Cancer

In recent years, colorectal cancer has become the leading cause of cancer death in adults under 50 in the United States.¹ This change marks a significant shift from decades past.

Researchers have also found that many younger patients are diagnosed at later stages of the disease. In fact, about three out of four people under 50 with colorectal cancer are diagnosed after the cancer has already progressed.¹ The subtlety of symptoms or that they can be mistaken for less serious digestive issues is one speculative reason for later-stage diagnosis.

In response to these trends, screening guidelines have evolved – the U.S. Preventive Services Task Force (USPSTF) lowered the recommended starting age for colorectal cancer screening from 50 to 45 in average-risk adults. Earlier screening helps detect precancerous growths or early-stage cancer when treatment is most effective, but many eligible adults are still not getting screened. What’s more is that adults with a family history or otherwise considered high-risk should start screening before age 45 and/or at higher frequencies.²

Stool tests are recommended annually. Direct visualization tests have varying increments. A regular colonoscopy is recommended every 10 years for those with an average risk profile, but can be as soon as every three years for those with a higher risk. (Higher risk comes from a family history of colorectal cancers or discovery of pre-cancerous polyps at a younger-than-expected age.) Another imaging option is the CT colonography, which is recommended every five years.²

Talk to your physician about a screening schedule that works for your unique health circumstances and family medical history.

What Do Ultra-Processed Foods Have to Do With Any of This?

One of the biggest shifts in modern diets has been the rise of ultraprocessed foods (UPFs). They are full of ingredients not found in home kitchens, including industrial preservatives, emulsifiers, artificial flavors, and additives designed to enhance taste, texture, and shelf life. Frequently stocked UPFs at the grocery store include packaged snacks, sugary drinks, ready-to-eat meals, and many breakfast items.

Surprising fact: processed foods started showing up over a century ago, and the ultra-processed foods that began appearing in the 1980s have come to dominate about 70% of our grocery store shelves.³ Processed foods, like canned beans and cheese, are altered for safety, convenience, or preservation using few ingredients. Ultra-processed foods are industrial formulations like soda and fast food that are packed with additives, colors, and preservatives made of industrial ingredients not used in home cooking.

UPFs also account for a large portion of total calories consumed in many American diets. They are engineered to be hyper-palatable and easy to overconsume. Because UPFs are low in fiber and high in added sugars, unrecognizable ingredients, and unhealthy fats, they’re capable of exacerbating a range of chronic health conditions.

Dietary patterns have a direct correlation to digestive health, and researchers have been examining how unhealthy patterns contribute to colorectal cancer incidence. In a large, long-term study of more than 29,000 women, those with the highest intake of ultra-processed foods had a 45% higher likelihood of developing early precancerous colon polyps compared to those with the lowest intake. While this type of research does not prove cause and effect, it does point to a meaningful association between long-term dietary habits and early changes in the colon.⁴

Researchers are still hot on the trail, but several biological mechanisms might explain the connection. Diets high in UPFs can disrupt the gut microbiome, reduce protective nutrients (like fiber), and promote chronic inflammation. Some evidence also suggests these foods can affect the gut lining or produce harmful byproducts during digestion. Over time, these changes will likely create an environment that allows abnormal cell growth to develop.

Taken together, this research reinforces a broader point: eating patterns established early in life may also influence disease risk years or even decades down the line.

How Obesity Factors Into This Picture

Obesity is a well-established risk factor for developing colorectal cancer. Excess body weight is associated with chronic inflammation, hormone fluctuations, and metabolic disruptions; add a diet full of ultra-processed goods, and the equation doesn’t lead to an optimal outcome.

Because UPFs are calorie-dense, low in fiber, and designed to be appetizing, they can lead to overeating without providing lasting satiety. Over time, this pattern of eating contributes to weight gain and makes it more difficult to maintain a healthy metabolic balance.

Poor lifestyle habits will compound these effects. Consuming high amounts of ultra-processed foods, combined with low physical activity, smoking, alcohol overconsumption, or unmanaged health conditions like type 2 diabetes, can reinforce an unhealthy spiral into increased risk for a myriad of chronic illnesses and early mortality.

Diet, weight, and metabolic health are closely intertwined, and over time, that combination can increase the risk of colorectal cancer.

What To Do About It

Lifelong habits start in early life. But that doesn’t mean you can’t make improvements at any age. Small adjustments in diet, activity, and screening routines are simple acts that can make a big difference.

One of the most effective steps is to reduce the amount of ultraprocessed foods that you eat. Focus on building meals with whole, minimally processed ingredients – vegetables, fruits, whole grains, legumes, nuts, and seeds provide fiber, nutrients, and compounds that support gut and metabolic health. Over time, these foods can help stabilize weight, reduce inflammation, and promote better digestive function.

Colorectal screening is a preventative tool that, as of the time of this publication, is covered by insurance. Start with a conversation with your physician, at least by the time you are 45. Start that conversation earlier if you have a family history of colorectal cancer. Blood in the stool, persistent abdominal pain, unexplained anemia, or sudden changes in bowel habits should also prompt a conversation with your healthcare provider. Early evaluation with a knowledgeable provider can catch issues before they progress.

Prevention is one of the best defenses you have against disease, and next to that is screening. Let us help support your journey toward better digestive health and long-term disease prevention. Talk to the team at MASJax.